Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced)

  10 oz $13.99
• Organic leeks

  4 oz trimmed, about 1 medium leek $3.99
• Carrots

  6 oz, about 2 medium $1.39
• Extra potato medley

  8 oz
• Garlic

  1 clove $0.79
• Fresh thyme

  2 sprigs $2.49
• Unsalted butter

  1 tablespoon
• All-purpose flour

  2 tablespoons
• 2% milk

  2 cups
• Morton kosher salt flakes

  1 3/4 teaspoons, divided
• Ground black pepper

  1/4 teaspoon
• Kendall Jackson Unoaked Avant Chardonnay California White Wine

  1 bottle $11.99

Instructions

1. Prepare the vegetables, keeping the garlic separate from the other vegetables:

   • 4 oz trimmed leeks: halve lengthwise, rinse thoroughly between the layers, and thinly slice.
   • 6 oz carrots: scrub and cut into 1/4-inch pieces.
   • 8 oz extra potato medley: scrub and cut into 1/2-inch pieces.
   • 1 garlic clove: finely chop.

2. Pat 10 oz Pacific cod dry, check for pin bones, and cut into 1 1/2-inch chunks. Season evenly with 3/4 teaspoon Morton kosher salt flakes and refrigerate while you make the chowder base.

3. Melt 1 tablespoon unsalted butter in a medium heavy saucepan over medium-low heat. Add the prepared leeks and carrots with 1 teaspoon Morton kosher salt flakes. Cook for 7–8 minutes, stirring occasionally, until the leeks soften without browning. Add the prepared garlic and cook for 30 seconds.

4. Sprinkle in 2 tablespoons all-purpose flour and stir for 1 minute. Gradually stir in 1 cup water, scraping the bottom until smooth. Add the prepared potatoes, 2 fresh thyme sprigs, and 1/4 teaspoon ground black pepper. Bring to a gentle boil, then cover and simmer over low heat for 10–12 minutes, until the potatoes and carrots are tender.

5. Stir in 2 cups 2% milk and heat gently for 3–4 minutes until steaming; do not boil. Add the seasoned cod and gently simmer uncovered for 4–6 minutes, until the thickest pieces reach 145°F. Stir carefully so the fish stays in generous chunks.

6. Remove the thyme stems. Lightly crush a few potato pieces against the side of the pot to thicken the broth, then divide the chowder between two deep bowls, arranging the cod and colorful carrots on top.

Want more detail? See the temperature guide.

Ingredients

• Choice Boneless Ribeye Beef Steak (1 Steak)

  1 lb $21.99
• Potato medley

  1 lb
• Crimini mushrooms

  8 oz $4.99
• Red onion

  8 oz $0.99
• Garlic

  2 cloves $0.79
• Aji amarillo paste

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Neutral cooking oil

  3 tablespoons
• Unsalted butter

  2 tablespoons
• Morton kosher salt flakes

  2 1/2 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Cilantro

  2 tablespoons chopped $1.69
• Bodega Catena Malbec Red Wine

  1 bottle $19.99

Instructions

1. Heat the oven to 450°F with a large rimmed baking sheet inside. Scrub 1 lb potato medley and cut into evenly sized 3/4-inch pieces. Toss with 1 tablespoon neutral cooking oil and 1 teaspoon Morton kosher salt flakes; set aside.

2. Pat 1 lb ribeye dry, trim away any tough connective tissue, and cut across the grain into 1/2-inch-thick strips. Season evenly with 1 teaspoon Morton kosher salt flakes and 1/4 teaspoon ground black pepper. Set aside while completing the prep and starting the potatoes.

3. Quarter 8 oz crimini mushrooms, cut 8 oz red onion into 1/2-inch wedges, and mince 2 garlic cloves. Chop enough cilantro to measure 2 tablespoons and set it aside for serving.

4. Mix the sauce in a small bowl:

   • 1 tablespoon aji amarillo paste
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons water

   Stir until smooth.

5. Carefully spread the prepared potatoes on the hot baking sheet, placing cut sides down. Roast for 30–35 minutes, turning after 20 minutes, until deeply golden and tender. Begin cooking the vegetables after the potatoes have roasted for about 10 minutes so everything finishes together.

6. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned. Add the onion wedges and 1/2 teaspoon Morton kosher salt flakes; cook for 3–4 minutes, keeping the onions slightly crisp. Stir in the minced garlic for 30 seconds, then transfer the vegetables to a bowl.

7. Increase the heat to high and add 1 tablespoon neutral cooking oil. Sear the seasoned ribeye in two batches, spreading each batch in a single layer. Cook for about 2–3 minutes per batch, turning once, until browned with a center temperature of 130°F. Transfer to a plate and rest for 3 minutes.

8. Reduce the heat to medium and pour the sauce into the skillet. Scrape up the browned bits and simmer for 1 minute. Turn off the heat and swirl in 2 tablespoons unsalted butter until glossy. Return the vegetables, rested ribeye, and collected juices to the skillet, tossing briefly to coat without further simmering.

9. Divide the roasted potatoes between two warm plates. Spoon the ribeye, mushrooms, onions, and glossy sauce beside and partly over them, leaving some potatoes uncovered to preserve their crisp edges. Finish with the chopped cilantro.

Want more detail? See the temperature guide.

Ingredients

• Butternut squash

  1 small, about 2 pounds $1.49
• Kroger® Quinoa

  1/2 cup dry $3.29
• Organic kale

  4 ounces $3.00
• Yellow onion

  4 ounces, about 1/2 medium $0.89
• Garlic

  2 cloves $0.79
• Fresh sage

  1 tablespoon chopped leaves $2.49
• Walnuts

  1/3 cup
• Olive oil

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Morton kosher salt flakes

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 1 small butternut squash, about 2 pounds, lengthwise and scoop out the seeds. Carefully score the solid flesh in a shallow crosshatch without cutting through the skin. Rub the cut surfaces with 1 teaspoon olive oil and season with 1 teaspoon Morton kosher salt flakes. Place cut-side down on a parchment-lined baking sheet.

2. Prepare the filling ingredients:

   • Strip the tough stems from 4 ounces kale and finely chop the leaves.
   • Finely dice 4 ounces yellow onion.
   • Mince 2 garlic cloves.
   • Chop enough fresh sage leaves to measure 1 tablespoon.
   • Roughly chop 1/3 cup walnuts.

3. Roast the squash for 35–40 minutes, until a fork easily pierces the thickest flesh. Meanwhile, prepare the quinoa and kale filling.

4. Rinse 1/2 cup dry Kroger® Quinoa in a fine-mesh strainer. Place in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally. Add the prepared garlic and sage and stir for 30 seconds. Add the prepared kale, 1/2 teaspoon Morton kosher salt flakes, and 2 tablespoons water. Cover and cook for 3–4 minutes, until tender.

6. Fold the cooked quinoa and prepared walnuts into the kale mixture. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon ground black pepper, then remove from the heat.

7. Turn the tender squash halves cut-side up. Scoop some flesh from the solid neck portion, leaving a roughly 1/2-inch border and the skin intact to create a longer cavity. Break the scooped flesh into small chunks and fold it into the quinoa filling. Mound the filling into both squash halves and bake for 5 minutes to heat through.

8. Transfer one stuffed squash half to each plate, spooning any extra filling alongside.

Want more detail? See the temperature guide.